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Flank steak, potato and roasted red pepper salad

Time25 minutes
YieldsServes 4
Flank steak, potato and roasted red pepper salad
(Gina Ferazzi / Los Angeles Times)
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Twice last weekend I had to defend leftovers in my refrigerator from my hungry-every-two-hours teenagers. They wanted to make a quick sandwich from the grilled flank steak. I stood firm, because planned leftovers are the backbone of easy weeknight meals at my house.

For this main dish salad, I marinated (use your favorite marinade) and grilled two flank steaks. We ate one and half of the other, and I refrigerated the rest. I cooked extra potatoes too.

Here’s a tip: Hide the valuable leftovers behind the broccoli; it works every time.

Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books).

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1

Place peppers on rimmed baking sheet skin-side up. Broil until skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and let sit 5 minutes. Scrape off skin and cut peppers into thin slices; set aside.

2

Combine lemon juice, oil, curry, salt and pepper to taste in small mixing bowl. Whisk to combine. Taste and adjust seasonings. Set aside.

3

Combine flank steak, potatoes, roasted peppers, onions, tomatoes, capers and parsley in large bowl. Toss lightly to combine. Add dressing, toss to mix thoroughly, then serve immediately.

To make curried roasted potatoes: Melt 1/4 cup (1/2 stick) butter and mix with 1 tablespoon curry powder and 1 teaspoon salt. Put 32 small red or white potatoes in a 13x9-inch baking dish, toss with the butter and roast in a 350-degree oven until tender when pierced with a fork, about 30 minutes. Serve 4 potatoes per person, then set aside 16 for this salad.